Being that this was my first time trying a trifle of any sort, I was surprised at how easy this Red Velvet Cheesecake Trifle recipe turned out to be!
I was going to make red velvet cheesecake brownies…but I totally forgot to modify the recipe to make my cake mix more brownie-like. I ended up with a red velvet cake with a layer cheesecake on top!
In the interest of not wasting a perfectly good red velvet cake, I decided to take the recipe in a different direction.
A very, very tasty direction! I decided to try making a red velvet cheesecake trifle recipe using what I had on hand: strawberries and french vanilla pudding.
I diced the red velvet cheesecake recipe up into bite sized bits, chopped some sweet, fresh strawberries, and whipped up the french vanilla pudding.
The result was incredible!
Red Velvet Cheesecake Trifle Recipe
- 1 Duncan Hines Red Velvet Cake box mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 1/4 cups water
- 1 3.4 oz package JELL-O instant chocolate pudding mix
- 8-oz reduced-fat cream cheese (at room temperature)
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 pint strawberries, diced
- 1 3.4 oz package french vanilla JELL-O instant pudding
- 2 cups milk
Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 13 baking pan.
Tip: Line the bottom with a long piece of aluminum foil, allowing a few inches to hang off the ends of each side. Spray the foil with non-stick cooking spray. You will use this to make it easier to remove the cake when it is done!
Prepare your cake mix according to package directions (cake mix, eggs, oil and water), adding in the dry JELL-O pudding and beat for two minutes at medium speed. Pour into your pan and set aside while you make the cheesecake mixture.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Pour over the top of the red velvet cake mixture and bake for 40 minutes. Once cooled, chop the cake into bite sized pieces.
Prepare your french vanilla JELL-O pudding by mixing the package contents with 2 cups cold milk, whisking for two minutes and refrigerating for about 5 minutes to set it.
In a trifle bowl (or individual trifle dishes), layer your red velvet cake, strawberries, a thin layer of french vanilla JELL-O pudding, and repeat. Garnish with halved strawberries.
Note: You might be wondering why I use a package of chocolate JELL-O pudding in my red velvet cake mix – I always do that, regardless of how I am using the red velvet cake in a recipe. It adds flavor, moisture and makes for a denser cake. Of course this is completely optional, but I prefer it that way!